This past week I’ve made goat curd and haloumi for the first time.
The goat curd is pretty easy.
4 litres of goat milk
1 sachet of cheese culture for goat chèvre (mine came from Green Living Australia). This is who I get most of my cheese supplies from. However Udder Delights shop in Hahndorf also sell stuff from Mad Millie in New Zealand, so I can easily pop over there and pick up some culture!
The culture that I have came from New England Cheesemaking Supply Company.
I have a 4 litre easy that I use to keep my milk solution warm.
- 1 pot with lid
- 1 esky
- 1 colander
- 1 slotted metal spoon